Name: Chinese Sweet Potato Coconut Huat Kueh
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 200 grams mashed sweet potato; 1 egg; 200 ml Ayam brand coconut oil; 250 grams Ayam brand trim coconut milk; 150 grams self-raising flour, sifted; 50 grams all-purpose flour; 100 grams sugar (adjust to taste); 1 tsp baking powder; 1/2 tsp baking soda; 1 tbsp cooking oil

5.0 from 1 vote

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These steaming Chinese Sweet Potato Coconut cakes, known as Huat Kueh or prosperity cakes, bring a festive and unique twist to your dessert table with their delightful coconut flavor and attractive purple hue.

Begin by steaming 100 grams of sweet potato until it’s soft, then mash it thoroughly until smooth. To this mashed base, add one egg and 50 grams of Ayam brand coconut oil, stirring well to blend the flavors.

In a small saucepan, combine 250 grams of Ayam brand trim coconut milk with 120 grams of fine sugar. Gently heat this mixture over low heat, stirring until the sugar is completely dissolved—just be careful not to let it boil.

Once the coconut mixture is ready, pour it into the sweet potato mixture and whisk everything together until smooth. Sift 250 grams of self-raising flour over the blend and carefully fold it in to form a light, even batter.

Ladle the batter into cup cases, filling each one generously. Place these cup cases into a preheated steamer, cover, and steam over high heat for about 25 minutes. When done, these lovely Huat Kueh emerge with a beautiful, symbolic split on top, ready to be enjoyed warm with your favorite cup of tea or shared as a joyful treat with loved ones.

Chinese Sweet Potato Coconut Huat Kueh

Recipe by Cambodia Recipe

5.0 from 1 vote

Course: DessertCuisine: ChineseDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

200

kcal

Total time

minutes

These lovely steaming Chinese Sweet Potato Coconut cakes are literally prosperity cakes or better known as Huat Kueh, with infused coconut flavour. Yes, these steamed cakes look so good and taste even better in purple!

Ingredients

Metric US

200 grams 200 grams mashed sweet potato
1 1 egg
200 ml 200 Ayam brand coconut oil
250 grams 250 Ayam brand trim coconut milk
150 grams 150 self-raising flour, sifted
50 grams 50 all-purpose flour
100 grams 100 sugar (adjust to taste)
1 tsp 1 baking powder
1/2 tsp 1/2 baking soda
1 tbsp 1 cooking oil

Directions

Steam sweet potato until soft and mash till smooth.
Add in egg and coconut oil and mix well.
Place coconut milk and sugar in a saucepan, stir over low heat till sugar is well dissolved.
Do not let it boil.
Pour the coconut mixture into sweet potato mixture and whisk till well combine.
Sift flour over and fold in till a smooth batter is formed.
Ladle the batter into cup cases till full.
Place the cup cases into preheated steamer.
Cover and steam over high heat for 25 mins.